Perfect Indian BBQ Tandoori Chicken Recipe

Unless you have a tandoor oven then the dry smoky heat of a BBQ is the very best place to cook this perfect Tandoori Chicken recipe.

The Best Way to Cook Tandoori Chicken.

Traditionally tandoori chicken is cooked in a wood-fired clay “oven” called a tandoor.

They reach insane temperatures approaching 480°C or 900°F.

It is that insane dry heat that gives a good tandoori chicken its distinct flavour and characteristics.

You can get part of the way with boneless chicken but using a grill or broiler. I use this approach in my murgh makhani recipe.

But that really does not cut it with larger pieces of bone-in chicken.

But many of you have some kit that can get closer than your oven… A BBQ!

Cooking Tandoori Recipes On The Barbecue.

The secret is to get that BBQ as hot as you can.

It is the same idea behind the way that I cook pizza on the BBQ.

I get the temperature of my BBQ up towards 350-400°C or 650-750°F.

To do this you need to keep all of the BBQ vents open at all times. This sucks through lots of air.

You do however need to create two cooking zones, if you put your chicken over the direct coals you will get charcoal.

This is exactly the same process that I use to cook my tandoori fish.

You can also cook chicken tikka and naan bread in this fierce heat.

Serving Suggestions and Leftovers.

This recipe is a rare offering from me that serves 4 people rather than two.

Although it is a challenge not to eat the whole chicken as it tastes so damn good.

I tend to try and save the boneless breast pieces and use them in my chicken tikka masala recipe on day 2.

They also make a killer sandwich!

When it comes to side dishes I tend to stick with a kachumber salad and possibly a mint raita.